Tex-Mex Tater Tot Hot Dish is a Midwexican update on the original with south of the (Minnesota) border flavors.
What is Tater Tot Hot Dish?
Tater Tot Hot Dish is a Midwestern culinary delicacy. You may also know it as a casserole. But not around these parts. Because a casserole is just a hot dish with attitude.
It’s hearty. It’s got meat. It’s got potatoes (in tot form!). And it’s got mad flavor, you betcha.
It’s a one-pan wonder, typically consisting of a base of ground beef and usually, a vegetable like green beans or corn, held together by cream of mushroom soup (from the can). Then it’s finished off with rows of tater tots.
It’s simple, it’s semi-homemade, and it doesn’t dirty many dishes. You throw it together then let the oven do the work.
How do you make Tex-Mex Tater Tot Hot Dish?
Tater Tot Hot Dish is one of the best things ever. It is unquestionably delicious; as are tacos. Combine the two and you get a Midwexican fusion of awesomeness: a Tex-Mex Tater Tot Hot Dish.
The ground beef and tots are key, but to make a Tex-Mex style Tater Tot Hot Dish you also need:
- Green bell pepper
- Beef stock
- Taco seasoning
- Pinto or black beans
- Salsa con queso
- Chipotle chili pepper
A few more ingredients than the OG recipe, but totally worth it. Especially if you have leftovers (for the win!) because this could easily feed 6 people.
This is me on a plate. Everything I love about a familiar and comforting Midwestern dish punched up with south of the (Minnesota) border flavors. Embrace the Tex-Mex Tater Tot Hot Dish!
Even those that sneer at the greatness of plain ‘ol tater tot hot dish (-1 friendship point) will find themselves enamored by this taco-inspired version.
Plus it’s easy to customize to suit your tastes/help you use up whatever’s in your refrigerator. I won’t be offended if you don’t follow my recipe exactly. Recipes are only guidelines after all.
If you like this, you’ll also enjoy:
- 7x11 baking dish
- 1 pound ground beef
- 1 small-to-medium-sized onion, diced
- 1/2 green bell pepper
- 2/3 cup beef stock
- 1 1 ounce package taco seasoning
- 1 tsp chipotle chili pepper
- 1 15.5 ounce can of corn, drained
- 1 15.5 ounce can of pinto or black beans
- 1 4 ounce can diced jalapenos
- 1 15 ounce jar salsa con queso (I used Tostitos)
- 1 28 ounce package tater tots, extra crispy (You'll have about 2 dozen or so leftover)
- Preheat your oven to 400 degrees Fahrenheit. Seriously, don’t skip this step; no one likes soggy tots.
- Heat a large skillet to medium-high heat. Add the ground beef to the skillet, using a spatula to break the meat apart. Cook, stirring frequently, until the meat is completely browned, which will take 6 to 8minutes. Remove the skillet from heat and drain off any excess grease.
- Return the skillet to the stovetop. Add diced onion and green bell pepper, taco seasoning mix, ancho chili powder, and beef stock.
- Simmer for 5 minutes, uncovered, or until the excess liquid has been absorbed. Remove from heat and add corn, jalapenos, (pinto or black) beans, and salsa con queso. Stir until well combined.
- Spray a 7x11 inch baking dish with cooking spray; you don’t want this deliciousness sticking to the dish instead of the inside of your belly.
- Pour the contents of the skillet into the greased baking dish and gently pat down into an even layer. Arrange the tater tots in a single layer on top.
- Bake, uncovered, on center rack for about 40 minutes, or until the tater tots are golden brown and crispy.
- My recommendation is to put a baking sheet under the pan, in case of boil over (as you can see, mine did).
- Remove from oven and let cool for at least 5 minutes before eating, or you’ll burn your face hole, don’t ‘cha know?
- I like to eat my Tex-Mex Tater Tot Hot Dish with all the fixings. Thinly sliced black olives, green onion, and jalapeno, as well as sour cream or crema and maybe even some salsa or hot sauce if I’m feeling particularly zesty.